Chefs
Arthur Potts Dawson
Arthur Potts Dawson is leading the crusade in eco-friendly restaurants. He is the executive chef and co-owner of Acorn House in London's King Cross. Here he follows the ethos of reduce, reuse and recycle. This is applied to everything from green energy and biodegradable water bottles to scraps going to fuel the wormery. Even his staff travel to work by bicycle.
Arthur is a roux-trained chef, and he worked as head chef at both the River Café and Jamie Oliver's Fifteen before setting up Acorn House.
You can see him as a guest presenter on Market Kitchen cooking up some of his recipes from local and seasonal produce.
Find out more about what Arthur does to make his kitchen eco-friendly
acornhouserestaurant.com
Arthur is a roux-trained chef, and he worked as head chef at both the River Café and Jamie Oliver's Fifteen before setting up Acorn House.
You can see him as a guest presenter on Market Kitchen cooking up some of his recipes from local and seasonal produce.
Find out more about what Arthur does to make his kitchen eco-friendly
acornhouserestaurant.com
- Asparagus with pancetta and poached egg
- Beef Carpaccio salad
- Best-ever creamy mash
- Black pudding, chiplolata and bacon brunch
- Carpet bag steak
- Carrot, celery and pear juice
- Cauliflower soup
- Chicken under a brick stuffed with proscuitto, mascarpone and sage
- Cornish smoked mackerel with salsify
- Courgette frittata with baby artichokes
- Crema catalana
- Devilled kidneys
- Duck breast with fenuGreek seeds
- Duck eggs with seakale soldiers
- English apple fritters and cream
- Fish stew
- Grilled Scottish langoustine with fresh herbs
- Irish champ with black pudding and apple jelly
- John Dory with samphire
- Lamb cutlets with minty mustard crosnes
Displaying 1-20 of 45 recipes
